KOHLRABI, SORREL, RADISH AND CHICORY SALAD
WHAT YOU’LL NEED 1tbsp pomegranate molasses 50g Tina’s tkemali sauce (see below) Honey, to taste, if needed 2 heads of chicory, sliced lengthways into 8 wedges 1 kohlrabi, peeled and thinly sliced 50g radishes, thinly sliced 25g sorrel leaves (or watercress) Sea salt flakes For Tina’s fresh tkemali: (Makes 1.2L if not cooked down too much) 1.5kg yellow and red Alycha plums (or greengages or ordinary plums) 1/2tbsp dried mint 1/2tbsp dill seeds (or 1/2tsp fennel seeds) 1tsp ground coriander 1tsp ground blue fenugreek 5 garlic cloves, grated 1/2tsp cayenne pepper Sea salt flakes Freshly ground black pepper You will also need 4 x 300ml sterilised preserving jars METHOD Make the tkemali: Put your yellow and red plums/ greengages/plums whole into a saucepan. Add a splash of water and let them come to the boil.
Cook for about 10 minutes until soft and they separate easily from their stones. Leave the plums until cool enough to handle, then remove the skins and stones.
Mix the plum flesh with the rest of the ingredients, season to taste and cook for a further two minutes. While the sauce is still hot, transfer it to the sterilised jars, seal the jars and immerse them in a deep saucepan of simmering water for a few minutes. Then store in a cool, dark place all winter or, if eating straight away, keep in the refrigerator. Make the salad dressing: Mix the molasses through the tkemali, then taste, adding some salt or a little honey if you think it’s too tart. It should really taste strong and pack a punch. Toss the chicory, kohlrabi and radishes in a bowl, then arrange in a serving dish with the sorrel leaves (or watercress). Serve with the dressing drizzled over. SERVES 4
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